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Sesame Noodles With Shredded Chicken

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“Adapted from America's Test Kitchen _Cooking For Two 2009_. The recipe in the book does not make enough sauce; I have doubled the sauce ingredients here. If it's still not enough next time, I might increase them further. Commercial chunky peanut butter is better than natural or old-fashioned, because it has a bit more sweetness. This can be served cold or hot.”

Ingredients Nutrition


  1. In a blender, combine soy sauce, 3 tbsp sesame seeds, peanut butter, rice vinegar, brown sugar, 1 tbsp sesame oil, ginger, garlic and hot sauce. Process until smooth. With the blades still running, add hot water, 1 tbsp at a time, until the sauce has the thickness of heavy cream.
  2. If serving hot, heat the chicken without overcooking it (1 minute or so in the microwave on high should do).
  3. Cook the pasta in 4 qts of salted water until tender. Reserve 1/2 c of pasta water before draining. If serving cold, rinse under cold running water until cold.
  4. Transfer noodles to a large bowl and toss with remaining 1 tbsp sesame oil. Add sauce, chicken, bell pepper, cucumber, carrot, scallions and cilantro if using. Toss well to combine. If the sauce looks too thick, drizzle with reserved pasta water and toss again; repeat until desired consistency is achieved. Sprinkle with the remaining 1 tbsp sesame seeds and serve.

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